Oh boy, these are dangerous. My mum’s friend recently provided me with a small, harmless and innocent looking bottle of ‘Coffee Extra Virgin Olive Oil’ (strange I know) with the challenge of making something with it!? On smelling it, my mind went to truffles. After a recent visit to William Curley’s chocolate sanctuary in Belgravia I felt inspired to use some of his sensational ingredient combinations. After trying his rosemary and olive oil chocolates I attempted my own version. With a packet of espresso flavoured Green & Blacks sitting on the shelf too, I thought this would add that extra kick of coffee flavour.
The oil in these, as opposed to the traditional cream, really does make the truffles feel so much smoother without coating and cloying your mouth….they simply melt away.
Makes about 26
- 80ml coffee olive oil OR plain Extra virgin olive oil
- 100g Green & Blacks Espresso Chocolate, chopped
- 125g Green & Blacks dark chocolate, chopped
- 60g butter, cubed
- Pinch salt
- Cocoa for dusting/ chopped hazelnuts or mixed nuts/desiccated coconut
- Place the chopped chocolate, butter, oil and a pinch of salt into a heat proof bowl.
- Suspend over a pan of barely simmering water (do not let it touch) and heat gently until melted, stirring often.
- Once smooth and emulsified, pour into a clean bowl, cover and chill for at least 3 hours or overnight.
- Remove from the fridge. Use a spoon or a melon baller to mould out your truffles. Coat them in cocoa powder, chopped nuts or coconut or whatever else you like. Keep somewhere chilled but cover tightly if you are keeping them in the fridge as chocolate absorbs fridge smells….the last thing you want is a cheesy truffle?